Waterford Distillery, an natural whisky producer in Eire, has unveiled a brand new flagship cuvée to its core lineup. Biodynamic: Cuvée Luna is Waterford’s “most radical” whisky thus far, utilizing 100% Irish-grown barley and regenerative farming strategies, in addition to a really advanced maturation program.
Waterford Biodynamic: Cuvée Luna is now accessible to buy from Waterfordwhisky.com in addition to The Whisky Trade and Grasp of Malt for an RRP of £89.95 (~$95).
What Makes Cuvée Luna Biodynamic?
Waterford has at all times been a model that focuses closely on terroir and barley high quality and is devoted to producing natural whiskies utilizing environmentally pleasant strategies. That is one thing that Founder, Mark Reynier, believes interprets into the whisky.
Cuvée Luna is produced utilizing biodynamic farming strategies, a type of “supercharged regenerative agriculture” that originated post-World Battle I. Most of the greatest winemakers on the planet use biodynamic farming. Practices used on the distillery contain creating “vibrant dwelling soil and barley crop by treating the farm as a self-contained dwelling eco-system, with the appliance of do-it-yourself natural preparations that observe the traditional lunar calendar.”
Waterford’s Regenerative Farmers
The discharge of Waterford Biodynamic: Cuvée Luna comes as Waterford’s consumption of biodynamic farmers to take care of the land has reached six. Initially, three biodynamic farmers have been on board at Waterford – Trevor Harris, John McDonnell and Alan Mooney.
Waterford Biodynamic: Cuvée Luna Maturation & Tasting Notes
To encourage good stability and complexity, the whisky distilled from the biodynamic harvests was matured in a mix of 37% first-fill American oak, 17% virgin American oak, 25% French premium oak, and 21% Vin Doux Naturel casks. This maturation program is advanced, however ends in a easy and harmonious spirit.
Tasting notes for the Luna are as follows: “Constructing on the distillery’s trademark artisanal bakery aromas, the whisky has flavours of inexperienced apple, hay, malted biscuits, peaches and breadcrust complimented with hints of lemon curd, breakfast cereals, natural tea, porridge, cream and spice giving the whisky an extended, creamy and gently-spiced end.”
As is the case with all Waterford whiskies, the Luna has been given a novel ‘TÉIREOIR CODE’, which chronicles the whisky’s journey from barley to bottle for full transparency.
“We Go Again To The Starting”
CEO and Founding father of Waterford Distillery, Mark Reynier, sums up Waterford’s strategy to whisky making by saying: “Whisky has change into an industrially manufactured product, propped up with components and finishes. Barley is likely one of the most flavoursome cereal grains and over time, this inherent flavour has been compromised as distilleries prioritise yield. So, we return to the start – not simply whisky the way it was once, however how farming was once, and meaning taking each grain of biodynamic barley we will get our fingers on.”
